Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; College of Life and Environment Sciences, Huangshan University, Huangshan 245041, China.
Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Food Science Institute, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Food Chem. 2017 Mar 15;219:436-442. doi: 10.1016/j.foodchem.2016.09.186. Epub 2016 Sep 29.
The chemical composition and morphology of cuticular wax in mature fruit of nine blueberry cultivars were investigated using gas chromatography-mass spectrometry (GC-MS) and scanning electron microscope (SEM). Triterpenoids and β-diketones were the most prominent compounds, accounting for on average 64.2% and 16.4% of the total wax, respectively. Ursolic or oleanolic acid was identified as the most abundant triterpenoids differing in cultivars. Two β-diketones, hentriacontan-10,12-dione and tritriacontan-12,14-dione, were detected in cuticular wax of blueberry fruits for the first time. Notably, hentriacontan-10,12-dione and tritriacontan-12,14-dione were only detected in highbush (V. corymbosum) and rabbiteye (V. ashei) blueberries, respectively. The results of SEM showed that a large amount of tubular wax deposited on the surface of blueberry fruits. There was no apparent difference in wax morphology among the nine cultivars.
采用气相色谱-质谱联用仪（GC-MS）和扫描电子显微镜（SEM）研究了 9 个蓝莓品种成熟果实的表皮蜡质的化学成分和形态。三萜类化合物和β-二酮类化合物是最主要的化合物，分别占总蜡质的 64.2%和 16.4%。熊果酸或齐墩果酸被鉴定为不同品种中含量最丰富的三萜类化合物。首次在蓝莓果实的表皮蜡质中检测到两种β-二酮类化合物，即三十烷-10,12-二酮和三十烷-12,14-二酮。值得注意的是，三十烷-10,12-二酮和三十烷-12,14-二酮仅分别存在于高丛（V. corymbosum）和兔眼（V. ashei）蓝莓中。SEM 的结果表明，大量管状蜡质沉积在蓝莓果实表面。9 个品种的蜡质形态没有明显差异。
